Cavatappi with Spinach, Garbanzo Beans, and Feta

Good recipe-- very easy. I used canned spinach (*gasp*). I thought the garlic was very overpowering and, prior to adding them, I tried to let the garlic soak in the lemon dressing, but they were still kicking when they were all combined. I brought it for lunch today along with a pack of gum! I also added 1/2 tsp of crush red pepper and that helped add another dimension to the meal. Might make again...

I was expecting a little more flavor....did everything just as the recipe says, except I cut it in half and added kalamata olives as well. I think that made a difference. It's good for vegeterian night.

My daughter is vegetarian so this worked out well for all of us. The carnivores added strips of grilled chicken. I used black beans since we prefer these. I added Kalamata olives to mine.Will have again!

Excellent! The flavor and texture combinations were wonderful and the recipe was easy to throw together for a quick weeknight meal! I cut the recipe in half, from 12 to 6 servings and there was still a large amount to save as leftovers. This reheated well, but should be reheated slowly to avoid melting the feta. I would make this again - it was delicious and very filling!

I like that this has greens and beans, and the kids love pasta...but it was a little "flat" in the taste department. I added some Parmesan, which helped a little, and then a little honey mustard dressing, which oddly enough, gave it a little tangy sweet punch. The hubby loved it, the two year old had seconds, and the 4 year old liked it ok with added dressing. By the way, we eat lots of greens and veggies, plain jane, and the kids love them, I don't usually coat veggies with dressing. :) We will eat leftovers tomorrow, but I don't know that we would make it again.